Gunkan Maki Sushi with Prawn & Cucumber recipe
Japanese gunkan maki are boat-shaped sushi consisting of an oval of rice wrapped in seaweed/nori. These prawn gunkan maki are really easy to make at home
- Preparation Time15 mins
- Additional TimePlus rice cooking time
- Cooking Time15 mins
Nutrition per serving
- Energy54 Kcals
- 2 tbsp diced cucumber
- 2 tbsp chopped cooked prawns
- 1 tbsp herb cream cheese
- 1 nori sheet
- 80 g cooked sushi rice*
- Cucumber, prawns, Kikkoman Soy Sauce
Makes 4 pieces
1. Mix cucumber cubes, prawn pieces and cream cheese in a bowl.
2. Cut 1 nori sheet: cut off a strip from the length measuring 3cm. Save this for another recipe.
3. Cut 4 nori strips using the given lines (approx. 3 cm x 15 cm each) and set aside to make the gunkan maki.
4. Form 4 x 20 g sushi rice into oval balls with wet fingers.
5. Place a nori strip around each ball, "glue" it with a few grains of sticky rice and press it well.
6. Place one portion of the prepared cucumber and prawn mixture on each rice ball.
7. Arrange gunkan with cucumber and prawns to garnish and serve with Kikkoman soy sauce.
*For sushi rice (approx. 1 kg cooked sushi rice)
1. Cook 450g sushi rice in 450ml water according to pack instructions. Then season with 100 ml Kikkoman seasoning for sushi rice or alternatively a mix of 70 ml rice vinegar, 30 g sugar and 15 g salt.
Tip: When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.
Want to know how to make Japanese sushi? Check out our easy guide to making sushi